In the realm of comforting soups, this vegetarian minestrone stands out as a culinary masterpiece, blending a symphony of flavors and textures to create a wholesome and satisfying dish. With a mere 15 minutes of preparation and 30 minutes of cooking, it transforms simple ingredients into a culinary experience that transports you to the heart of Italian kitchens. The process commences with the alchemy of extra-virgin olive oil coaxing out the aromatic nuances of diced onions, chopped carrots, and thinly sliced celery. These vegetables dance in harmony, releasing their savory essence as they soften under the gentle heat.
The crescendo of this culinary overture is achieved with the addition of grated garlic, a can of diced tomatoes, and the substantial presence of cooked beans and crisp green beans. A quartet of vegetable broth, bay leaves, dried oregano, and thyme joins the ensemble, infusing the pot with layers of depth and warmth. As the lid settles onto the pot, the ingredients engage in a slow, simmering waltz, melding their flavors into a harmonious union over the course of 20 minutes.
Just when the anticipation reaches its peak, small pasta, whether they be elbows, shells, or orecchiette, make their grand entrance. Left uncovered, the pot transforms into a stage for these pasta stars to shine, absorbing the rich broth and reaching a state of sublime al dente perfection in the spotlight.
Upon lifting the lid, the air is filled with the enticing aroma of herbs and vegetables in concert. A dash of salt and pepper brings the flavors to life, while the finishing touches of fresh parsley and red pepper flakes add a burst of color and an extra layer of complexity. For those seeking an indulgent finale, a generous sprinkle of Parmesan cheese elevates the dish to new heights.
As the spoon delves into the bowl, each bite is a revelation—a symphony of textures and flavors that warms the soul. This vegetarian minestrone is not just a meal; it is a celebration of culinary artistry, a testament to the magic that unfolds when simple ingredients are handled with care and passion. Whether relished on a crisp evening or as a centerpiece for a gathering, this recipe is an invitation to savor the joy of good food and shared moments around the table.
Minestrone Soup
Prep Time: 15minutes mins
Cook Time: 30minutes mins
Serves 4 to 6
This vegetarian minestrone soup recipe is my take on the classic Italian vegetable soup. It’s hearty, fresh, and flavorful – just add crusty bread to make it a meal!
Equipment
- Staub Dutch Oven
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, chopped
- 2 celery ribs, thinly sliced
- 1 teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- 3 garlic cloves, grated
- 1 (28-ounce) can diced tomatoes
- 1 1/2 cups white beans or kidney beans, cooked, drained, and rinsed
- 1 cup chopped green beans
- 4 cups vegetable broth
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 3/4 cup small pasta, elbows, shells, orecchiette
- ½ cup chopped fresh parsley
- Pinches of red pepper flakes
- Grated Parmesan cheese, optional, for serving
Instructions
- Heat the oil in a large pot over medium heat. Add the onion, carrots, celery, salt, and several grinds of black pepper, and cook, stirring occasionally, for 8 minutes, until the vegetables begin to soften.
- Add the garlic, tomatoes, beans, green beans, broth, bay leaves, oregano, and thyme. Cover and simmer for 20 minutes.
- Stir in the pasta and cook, uncovered, for 10 more minutes, until the pasta is cooked through.
- Season to taste and serve with parsley, red pepper flakes, and parmesan, if desired.